Pie Crust

Ingredients

• 2 cups pastry flour sifted with teaspoon salt
• y^ cup (generous) of lard
• teaspoon salt
• Wet with cold water

Method

1. 1

   Sift flour with salt, mix in lard until fine and powdery.

2. 2

   Wet with cold water, mixing until the dough can be taken from the bowl without sticking.

3. 3

   Divide in half, roll out thin, place in pie tin, fill with mince meat, cover with upper crust, seal edges, prick top, and bake until brown.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 25. The excerpt below is the record exactly as published.

2 cups pastry flour sifted with teaspoon salt. y^ cup (generous) of lard mixed in with fingertips till the combination is fine and powdery. [Ill] THE STAG COOK BOOK Wet with cold water, mixing with knife, and cutting, till you can take the dough from the bowl without sticking to it. Divide in half, pat gently on floured marble slab, and roll out thin. Lift lower crust carefully, place in tin and trim off edges. Roll out from trimmings a strip half an inch wide and place on top of lower crust, around edge, first wetting edge slightly with cold water. Put in filling, place upper crust

Cook this with the app: pantry check, scaling, and the assistant.